THIS RESTAURANT HAS CHANGED LOCATIONS Rhong Tiam

THIS RESTAURANT HAS CHANGED LOCATIONS Rhong Tiam Restaurant Review:

Step into this Greenwich Village Thai eatery and prepare to be underwhelmed. At least by the bland décor, complete with faux ivory wrapped around a balustrade. But that’s where the ho-hum halts. Chef Andy Yang’s menu features many dishes diners won’t find in most Thai restaurants in New York City. Sure, the staples are on the menu---from pad thai to drunken noodles. But the real gems are the not-so-common dishes. Despite the name, “pork on fire” doesn’t arrive at your table in the form of an incinerated pig; instead, the extra spicy chunks of tender pork and crispy peppers are topped with a nest of fried lemon grass. The Southern-style chicken is minced fowl with a piquant curry paste and boasts, for the lover of all things spicy, a flavor that will dazzle the taste buds for hours after the meal. The thinly sliced grilled pork shoulder is nicely matched with fresh chili and fish sauce. It’s not likely many of these dishes will become staples in other Thai restaurants. Which is all the more reason to return to Rhong Tiam.